A mixed fermentation of probiotics and a method for preparing a south african jujube juice

Abstract

The present application relates to a kind of probiotic mixed fermentation of ziziphus mauritiana fruit juice and its preparation method, belong to food field, involve juice processing technical field.The method includes the following steps: ziziphus mauritiana is scalded with hot water, and peeling, kernel is removed, and ziziphus mauritiana pulp is obtained;The ziziphus mauritiana pulp and water, white granulated sugar are mixed, and are coarsely pulverized, and are microjet fine pulverization, sterilization, and ziziphus mauritiana juice is obtained;Bifidobacterium adolescentis and lactobacillus rhamnosus are inoculated to the ziziphus mauritiana juice, and probiotic mixed fermentation ziziphus mauritiana fruit juice is obtained after fermentation.The ziziphus mauritiana fruit juice prepared by two kinds of probiotic mixed fermentation method, not only removes the sour and astringent taste of ziziphus mauritiana initially, but also significantly increases the type and content of volatile aroma component, gives its unique flavor produced by fermentation, while also increasing the polyphenol content, reducing total sugar content and pH value, higher nutritional value, enrich the product form of ziziphus mauritiana.

Description

Technical Field

[0001] This invention belongs to the food field, specifically the field of fruit juice processing technology, and specifically relates to a probiotic mixed fermentation of jujube juice and its preparation method. Background Technology

[0002] Probiotics mainly refer to live microorganisms that are beneficial to the host, possessing functions such as regulating host immunity, improving intestinal microecological balance, and improving cardiovascular and cerebrovascular diseases. Fruit juices developed based on probiotic fermentation technology not only have high nutritional value and good taste, but also possess unique flavor substances produced by probiotic fermentation, showing great promise. Currently, fermented fruit juices on the market can be divided into single-fermentation fruit juices (fermented apple juice, fermented kiwi juice) and mixed-fermentation fruit juices (blueberry and goji berry fermented juice, prickly pear and apple fermented juice) based on raw materials, and into single-strain fermented fruit juices (lactic acid bacteria fermentation, yeast fermentation) and mixed-strain fermented fruit juices (mixed fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus, mixed fermentation of Lactobacillus plantarum and Lactobacillus paracasei). Currently, the most widely used probiotics in fruit juices are mainly lactic acid bacteria, yeast, and acetic acid bacteria. With the increasing pursuit of health by the public, probiotic fermented fruit juices will gradually become a major potential carrier for the development of probiotics in the future.

[0003] Chinese jujube is rich in various nutrients (amino acids, dietary fiber, polysaccharides, flavonoids, polyphenols, etc.), and has rich nutritional value. It has also been reported to have various effects such as strengthening the spleen and stomach, aiding digestion, and preventing heatstroke and detoxification. However, the fresh Chinese jujube has a sour and astringent taste and poor texture. Currently, the most common products on the market are Chinese jujube cake, Chinese jujube soft candy, and Chinese jujube candied fruit. The sour and astringent taste of fresh Chinese jujube has resulted in the absence of Chinese jujube juice or beverages on the market. It has only been briefly reported in literature and patents, such as lactic acid bacteria fermented Chinese jujube beverage (Li Ruoxi, Zhang Nan, Luo Xiaodan, et al. Effects of different lactic acid bacteria fermentation on the physicochemical indicators and functional components of Chinese jujube beverage [J]. China Brewing, 2023, 42(06): 161-165; Li Chu, Dai Taotao, Cheng Chao, et al. Effects of fermentation on the antioxidant properties of Chinese jujube beverage [J]. Food Industry Technology, 2016, 37(05): 54-59). There are currently no reports on the fermentation of jujube juice by single or mixed probiotics, especially on the differences in flavor compounds before and after fermentation. Summary of the Invention

[0004] Based on this, the present invention provides a probiotic mixed fermentation method for jujube juice and its preparation method, which solves at least one problem in the prior art.

[0005] In a first aspect, the present invention provides a method for preparing probiotic-fermented jujube juice, comprising the following steps:

[0006] Blanch the Chinese jujube in hot water, then peel and pit it to obtain the Chinese jujube pulp;

[0007] The pulp of the Chinese jujube is mixed with water and white sugar, coarsely crushed, then finely crushed by microjet, and sterilized to obtain Chinese jujube juice.

[0008] The jujube juice was inoculated with Bifidobacterium adolescentis and Lactobacillus rhamnosus, and fermented to obtain probiotic mixed fermented jujube juice.

[0009] Secondly, the present invention provides a method for preparing probiotic-fermented jujube juice, which enriches the product forms of jujube.

[0010] Due to the adoption of the above technical solutions, the embodiments of the present invention have at least the following beneficial effects:

[0011] (1) The fermentation method of two probiotics was used to prepare jujube juice, which not only removed the original sour taste of jujube, but also gave it a unique flavor and taste produced by fermentation. It significantly increased the content of alcohols, esters, hydrocarbons and aldehydes, such as nonanal, isooctyl alcohol, ethyl octanoate, ethyl laurate, β-juniperene, caryophyllene and α-pinene, and significantly reduced the content of irritating 3,4-dimethylbenzaldehyde in jujube juice. The prepared jujube juice was bright in color, had a unique flavor and a pleasant taste. No flavoring, coloring or preservative was added in this process.

[0012] (2) In the early preparation of homogenized jujube juice, the conventional method of pectinase / cellulase treatment was not used. Instead, microfluidic treatment was used to homogenize the juice, which simplified the steps and effectively shortened the time.

[0013] (3) The probiotics used in the fermentation process are commercially available Bifidobacterium adolescentis powder and Lactobacillus rhamnosus powder. Direct inoculation fermentation can be carried out without the need for complicated strain activation operations. At the same time, anaerobic culture can effectively reduce the loss of polyphenols in the juice. Attached Figure Description

[0014] Figure 1 Radar charts showing the sensory evaluation of jujube juice in the embodiments and comparative examples of the present invention. Detailed Implementation

[0015] The following will provide a clear and complete description of the concept and technical effects of the present invention, so as to fully explain the purpose, solution and effects of the present invention.

[0016] In existing processes for preparing jujube juice, after peeling and pitting the jujubes, the juice needs to be treated with pectinase / cellulase or thickeners to produce a homogeneous juice. This process is cumbersome and time-consuming. Furthermore, the enzymes or thickeners added during pretreatment can affect the flavor of the jujube juice. Currently, the main microbial strains used for fermenting jujube juice are lactic acid bacteria and yeast. There are no reports on the application of other probiotics, and the flavor changes of jujube juice after probiotic fermentation have not been addressed. Therefore, this invention provides a probiotic-fermented jujube juice and its preparation method to at least solve one problem in the existing technology.

[0017] In a first aspect, the present invention provides a method for preparing probiotic-fermented jujube juice, comprising the following steps:

[0018] Blanch the Chinese jujube in hot water, then peel and pit it to obtain the Chinese jujube pulp;

[0019] The pulp of the Chinese jujube is mixed with water and white sugar, coarsely crushed, then finely crushed by microjet, and sterilized to obtain Chinese jujube juice.

[0020] The jujube juice was inoculated with Bifidobacterium adolescentis and Lactobacillus rhamnosus, and fermented to obtain probiotic mixed fermented jujube juice.

[0021] The purpose of blanching with hot water is to inactivate enzymes and prevent the polyphenols in the jujube from undergoing oxidative browning. The addition of white sugar can improve the flavor and provide a carbon source for probiotics in the early stage of fermentation. The process of first coarsely crushing and then finely crushing with micro-jet milling makes the jujube juice more uniform, allowing probiotics to more effectively utilize the nutrients in the jujube juice for growth and metabolism, thus improving the sour and astringent taste of the jujube juice. The use of Bifidobacterium adolescentis and Lactobacillus rhamnosus for fermentation optimizes the aroma and taste, making the jujube juice have a unique flavor. At the same time, the fermentation of the jujube juice increases the polyphenol content due to the anaerobic culture environment and the conversion of bound polyphenols into free polyphenols by probiotics. The total sugar content and pH value decrease due to the consumption of carbon sources by Bifidobacterium adolescentis and Lactobacillus rhamnosus, which produce organic acids.

[0022] In some optional embodiments, inoculating the jujube juice with Bifidobacterium adolescentis and Lactobacillus rhamnosus refers to mixing Bifidobacterium adolescentis powder and Lactobacillus rhamnosus powder with the jujube juice. Using the powder directly mixed with the jujube juice eliminates the need for cumbersome inoculum activation procedures, and anaerobic culture effectively reduces the loss of polyphenols in the juice.

[0023] In some alternative embodiments, the temperature of the hot water is 100°C.

[0024] In some optional embodiments, the amount of water used is 5-30 times the weight of the jujube pulp. Preferably, the amount of water used is 15 times the weight of the jujube pulp. The water may be drinking water or distilled water.

[0025] In some optional embodiments, the amount of white sugar used is 0.05%-20% of the total weight of the jujube pulp and water. Preferably, the amount of white sugar used is 10% of the total weight of the jujube pulp and water.

[0026] In some optional embodiments, the ratio of Bifidobacterium adolescentis to Lactobacillus rhamnosus is 1:0.5-2. Preferably, the ratio of Bifidobacterium adolescentis to Lactobacillus rhamnosus is 1:1.

[0027] In some optional embodiments, the inoculation amount of Bifidobacterium adolescentis and Lactobacillus rhamnosus is 1%-4%. Preferably, the inoculation amount of Bifidobacterium adolescentis and Lactobacillus rhamnosus is 2%.

[0028] In some optional embodiments, the fermentation temperature is 25-45°C. Preferably, the fermentation temperature is 37°C.

[0029] In some optional embodiments, the fermentation time is 24-72 hours. Preferably, the fermentation time is 36 hours.

[0030] Secondly, the present invention provides a method for preparing probiotic-fermented jujube juice, which yields a probiotic-fermented jujube juice with a unique flavor.

[0031] The following are some typical examples. In these examples, the strains such as Bifidobacterium adolescentis and Lactobacillus rhamnosus are commercially available.

[0032] Example 1

[0033] Prepare probiotic fermented jujube juice according to the following steps:

[0034] (1) Pretreatment of Chinese jujube: Select Chinese jujubes with plump flesh and suitable ripeness, wash them with clean water, blanch them with hot water to inactivate enzymes, and peel and remove the pits after cooling.

[0035] (2) Preparation of Jujube juice: Add 15 times the weight of distilled water to jujube pulp, add 10% white sugar, mix and juice, crush, and then pulverize by jet milling to obtain uniform jujube juice. Pasteurize at 60℃ for 15 minutes and then cool to room temperature.

[0036] (3) Fermentation of jujube juice: Add direct-inoculation Bifidobacterium adolescentis powder for fermentation, with an inoculation amount of 2%, anaerobic culture at 37℃ for 36 hours, and aseptic filling.

[0037] Example 2

[0038] Prepare probiotic fermented jujube juice according to the following steps:

[0039] (1) Pretreatment of Chinese jujube: Select Chinese jujubes with plump flesh and suitable ripeness, wash them with clean water, blanch them with hot water to inactivate enzymes, and peel and remove the pits after cooling.

[0040] (2) Preparation of Jujube juice: Add 15 times the weight of distilled water to jujube pulp, add 10% white sugar, mix and juice, crush, and then pulverize by jet milling to obtain uniform jujube juice. Pasteurize at 60℃ for 15 minutes and then cool to room temperature.

[0041] (3) Fermentation of jujube juice: Add direct-inoculation Lactobacillus rhamnosus powder for fermentation, with an inoculation amount of 2%, anaerobic culture at 37℃ for 36 hours, and aseptic filling.

[0042] Example 3

[0043] Prepare probiotic-fermented jujube juice by following these steps:

[0044] (1) Pretreatment of Chinese jujube: Select Chinese jujubes with plump flesh and suitable ripeness, wash them with clean water, blanch them with hot water to inactivate enzymes, and peel and remove the pits after cooling.

[0045] (2) Preparation of Jujube juice: Add 15 times the weight of distilled water to jujube pulp, add 10% white sugar, mix and juice, crush, and then pulverize by jet milling to obtain uniform jujube juice. Pasteurize at 60℃ for 15 minutes and then cool to room temperature.

[0046] (3) Fermentation of jujube juice: Add 1:1 compound Bifidobacterium adolescentis-Lactobacillus rhamnosus powder for direct inoculation (i.e., the weight ratio of Bifidobacterium adolescentis powder to Lactobacillus rhamnosus powder is 1:1), inoculate 2%, anaerobic culture at 37℃ for 36h, and aseptically fill.

[0047] Example 4

[0048] Prepare probiotic-fermented jujube juice by following these steps:

[0049] (1) Pretreatment of Chinese jujube: Select Chinese jujubes with plump flesh and suitable ripeness, wash them with clean water, blanch them with hot water to inactivate enzymes, and peel and remove the pits after cooling.

[0050] (2) Preparation of Jujube juice: Add 15 times the weight of distilled water to jujube pulp, add 10% white sugar, mix and juice, crush, and then pulverize by jet milling to obtain uniform jujube juice. Pasteurize at 60℃ for 15 minutes and then cool to room temperature.

[0051] (3) Fermentation of jujube juice: Add 1:1 compound Bifidobacterium adolescentis-Lactobacillus rhamnosus powder for direct inoculation (i.e., the weight ratio of Bifidobacterium adolescentis powder to Lactobacillus rhamnosus powder is 1:1), inoculate 4%, anaerobic culture at 37℃ for 36h, and aseptically fill.

[0052] Comparative Example 1

[0053] Prepare jujube juice according to the following steps:

[0054] (1) Pretreatment of Chinese jujube: Select Chinese jujubes with plump flesh and suitable ripeness, wash them with clean water, blanch them with hot water to inactivate enzymes, and peel and remove the pits after cooling.

[0055] (2) Preparation of Jujube juice: Add 15 times the weight of distilled water to jujube pulp, add 10% white sugar, mix and juice, crush, and then pulverize by jet milling to obtain uniform jujube juice. Pasteurize at 60℃ for 15 minutes and then cool to room temperature.

[0056] (3) Fermentation of jujube juice: After sterilization, the jujube juice is not inoculated with exogenous microorganisms, and is cultured at a constant temperature of 37℃ for 36 hours, and then aseptically filled.

[0057] Comparative Example 2

[0058] Referring to the literature (Li Ruoxi, Zhang Nan, Luo Xiaodan, et al. Effects of different lactic acid bacteria fermentation on physicochemical indicators and functional components of jujube beverage [J]. China Brewing, 2023, 42(6):161-165.), fermented jujube juice was prepared according to the following steps:

[0059] (1) Pretreatment of Chinese jujube: Select Chinese jujubes with plump flesh and suitable ripeness, wash them with clean water, blanch them with hot water to inactivate enzymes, and peel and remove the pits after cooling.

[0060] (2) Preparation of Jujube juice: Add 15 times the weight of distilled water to jujube pulp, add 10% white sugar, mix and juice, crush, and then pulverize by jet milling to obtain uniform jujube juice. Pasteurize at 60℃ for 15 minutes and then cool to room temperature.

[0061] (3) Fermentation of jujube juice: Add Lactobacillus acidophilus that has been activated by bacterial strain for fermentation, with an inoculum of 2%, anaerobic culture at 37°C for 36 hours, and aseptic filling.

[0062] Comparative Example 3

[0063] Referring to the literature (Li Ruoxi, Zhang Nan, Luo Xiaodan, et al. Effects of different lactic acid bacteria fermentation on physicochemical indicators and functional components of jujube beverage [J]. China Brewing, 2023, 42(6):161-165.), fermented jujube juice was prepared according to the following steps:

[0064] (1) Pretreatment of Chinese jujube: Select Chinese jujubes with plump flesh and suitable ripeness, wash them with clean water, blanch them with hot water to inactivate enzymes, and peel and remove the pits after cooling.

[0065] (2) Preparation of Jujube juice: Add 15 times the weight of distilled water to jujube pulp, add 10% white sugar, mix and juice, crush, and then pulverize by jet milling to obtain uniform jujube juice. Pasteurize at 60℃ for 15 minutes and then cool to room temperature.

[0066] (3) Fermentation of jujube juice: Add Lactobacillus plantarum after bacterial activation treatment, with an inoculum amount of 2%, anaerobic culture at 35℃ for 36 hours, and aseptic filling.

[0067] Comparative Example 4

[0068] Prepare jujube juice according to the following steps:

[0069] (1) Pretreatment of Chinese jujube: Select Chinese jujubes with plump flesh and suitable ripeness, wash them with clean water, blanch them with hot water to inactivate enzymes, and peel and remove the pits after cooling.

[0070] (2) Preparation of Jujube Juice: Add 15 times the weight of distilled water to the jujube pulp, add 10% white sugar, mix and juice, crush, and then pulverize by jet milling to obtain uniform jujube juice. Pasteurize at 60℃ for 15 minutes and then cool to room temperature.

[0071] The above examples and comparative examples were all repeated three times.

[0072] The pH values ​​of the jujube juice samples from each of the examples and comparative examples were measured using a pH meter.

[0073] The polyphenol content in each group of samples was determined using the Folin-Ciocalteu method. 0.2 mL of the diluted jujube juice from each example and comparative group was mixed with 0.1 mL of Folin-Ciocalteu reagent. After 5 min, 0.3 mL of 20% (w / v) Na₂CO₃ solution and 1.0 mL of distilled water were added. The mixture was reacted in the dark for 25 min, then centrifuged at 7000 rpm for 2 min. The supernatant was collected and the absorbance was measured at 765 nm. A standard curve was plotted using gallic acid as a standard. The polyphenol content in the samples was calculated based on the standard curve and the dilution factor, and the results were expressed as gallic acid equivalents.

[0074] The total sugar content in the *Ziziphus jujuba* juice samples of each example and comparative group was determined using the phenol-sulfuric acid method. After diluting the *Ziziphus jujuba* juice of each example and comparative group, 1 mL was taken into a test tube, 1 mL of 3% phenol was added and mixed well, and finally 4.0 mL of concentrated sulfuric acid was slowly added. After reacting at room temperature for 30 min, the absorbance was measured at 490 nm. A standard curve was plotted using glucose as a standard, and the total sugar content in the samples was calculated based on the standard curve and the dilution factor.

[0075] As shown in Table 1, compared with Comparative Example 4, the probiotic-fermented jujube juice of Examples 1-4 showed an increase in polyphenol content under the action of Bifidobacterium adolescentis and Lactobacillus rhamnosus. This may be because Bifidobacterium adolescentis and Lactobacillus rhamnosus converted the bound polyphenols in the juice into free polyphenols. At the same time, the anaerobic culture environment can also effectively reduce the oxidative loss of polyphenols. In addition, it was found that the total sugar content decreased due to the growth and metabolism of Bifidobacterium adolescentis and Lactobacillus rhamnosus, and the pH value of the juice decreased due to the organic acids produced by the metabolism of probiotics. Compared with Comparative Examples 1-3, the effects of the examples were obvious, especially those of Examples 3 and 4.

[0076] Table 1. Physicochemical properties of the fruit juices in the examples and comparative examples.

[0077]

[0078] Please have a sensory evaluation panel of 10 professionally trained personnel score each group of samples in four aspects: texture (20), color (20), aroma (30), and taste (30), with a total score of 100 points. The scoring criteria are shown in Table 2.

[0079] Table 2 Sensory Evaluation Criteria for Fruit Juice

[0080]

[0081] As shown in Table 3 and Figure 1 As shown, compared with Comparative Example 4, the sensory evaluation scores of the fermented jujube juice in Examples 1-4 all increased. Examples 1-4 showed higher scores in terms of juice clarity, color, aroma, and taste, especially in aroma and taste. The evaluation panel members all reported that the original sourness and astringency of the jujube juice had largely disappeared, resulting in a rich and refreshing taste with a mellow fermented aroma and a certain fruity fragrance. Comparative Example 1 had lower aroma and color scores due to layering, turbidity, and off-odors during fermentation. Comparative Examples 2 and 3 also improved the original sourness and astringency of the jujube juice, but the effects were not as good as in Examples 3 and 4.

[0082] Table 3 Sensory evaluation scores of fruit juice

[0083]

[0084]

[0085] Aroma components were enriched using solid-phase microextraction (SPE). 5.0 g of jujube juice sample was placed in a 20 mL sample bottle, sealed, and heated in a 60℃ water bath for equilibration for 30 min. An aged extraction head was then inserted and maintained at 60℃ for 30 min before removal. The sample was then quickly inserted into the gas chromatography-mass spectrometry (GC-MS) inlet and analyzed at 250℃ for 10 min. The GC-MS conditions were as follows:

[0086] Chromatographic conditions: Column: DB-Wax capillary column (30m×0.25μm×0.25mm); inlet temperature: 250℃; carrier gas: He; flow rate: 1.0mL / min; splitless mode; temperature program: 40℃ (3min) → 5℃ / min → 240℃ (15min);

[0087] Mass spectrometry conditions: EI ionization source; ionization voltage 70 eV; ion source temperature 230℃; quadrupole temperature 150℃.

[0088] GC-MS analysis revealed, as shown in Table 4, that compared to Comparative Example 4, the types of volatile aroma components significantly increased after probiotic fermentation, with alcohols, esters, hydrocarbons, and aldehydes showing marked increases. Examples 1-4 and Comparative Examples 2 and 3 also exhibited a higher number of volatile aroma components than Comparative Example 1, with even greater increases in alcohols and hydrocarbons.

[0089] Table 4. Types of volatile aroma components in fruit juice

[0090]

[0091] Qualitative and relative quantitative analyses of aroma components were performed. Qualitative analysis involved searching and matching unknown compounds in the NIST 20 mass spectrometry library. Compounds with a match score greater than 800 (maximum 1000) were retained. Relative quantitative analysis was calculated as the percentage of the peak area of ​​the identified substance relative to the total peak area of ​​all substances.

[0092] Qualitative and relative quantitative analyses of the main representative volatile aroma components revealed, as shown in Tables 5 and 6, that the most prominent aroma components in the jujube juice were caryophyllene and 3,4-dimethylbenzaldehyde, with relative contents ranging from 38.66% ± 2.36% to 45.65% ± 5.43% and 4.00% ± 0.73% to 20.71% ± 17.36%, respectively. The relative contents of caryophyllene, which has a light clove-like aroma, were significantly higher in Examples 3, 4, 2, and 3 than in Comparative Example 4 and Comparative Example 1. The relative contents of the pungent 3,4-dimethylbenzaldehyde were significantly higher in Comparative Example 4 (20.71% ± 17.36%) than in other examples, possibly because the microbial community metabolized it into other substances during fermentation. In Examples 1-4, the relative contents of nonanal (with a green and slightly sweet, sharp beeswax floral aroma; when extremely diluted, the aroma is fresh with citrus and vinegar notes), isooctanol (with a sweet taste and a faint floral aroma), ethyl octanoate (with a brandy-like aroma and a sweet taste), ethyl laurate (with a peanut aroma), β-juniperene, and α-pinene (with a resinous aroma) were all higher than those in Comparative Example 4 and Comparative Example 1. In Comparative Examples 2 and 3, the above aroma components and their relative contents were similar to those in the Examples, but the relative contents were lower than those in Examples 3 and 4.

[0093] Table 5 shows the main representative volatile aroma components and their relative contents in the examples.

[0094]

[0095]

[0096] Table 6 shows the main representative volatile aroma components and their relative contents in the comparative examples.

[0097]

[0098]

[0099] The above description is merely a preferred embodiment of the present invention. The present invention is not limited to the above-described embodiments. Any embodiment that achieves the technical effects of the present invention by the same or equivalent means should fall within the protection scope of the present invention. Within the protection scope of the present invention, various modifications and variations can be made to the technical solutions and / or implementation methods.

Claims

1. A method for preparing a uniquely flavored jujube juice fermented with probiotics, characterized in that, Includes the following steps: Blanch the Chinese jujube in hot water, then peel and pit it to obtain the Chinese jujube pulp; The pulp of the Chinese jujube is mixed with water and white sugar, coarsely crushed, then finely crushed by microjet, and sterilized to obtain Chinese jujube juice. The jujube juice was inoculated with Bifidobacterium adolescentis and Lactobacillus rhamnosus, and after fermentation, a jujube juice with a unique flavor from probiotic mixed fermentation was obtained. In this context, inoculating the jujube juice with Bifidobacterium adolescentis and Lactobacillus rhamnosus refers to mixing Bifidobacterium adolescentis powder and Lactobacillus rhamnosus powder with the jujube juice. The ratio of Bifidobacterium adolescentis to Lactobacillus rhamnosus is 1:1; the inoculation amount of Bifidobacterium adolescentis and Lactobacillus rhamnosus is 1%-4%.

2. The method according to claim 1, characterized in that, The amount of water used is 5-30 times the weight of the jujube pulp.

3. The method according to claim 1, characterized in that, The amount of white sugar used is 0.05%-20% of the total weight of the jujube pulp and water.

4. The method according to claim 1, characterized in that, The inoculation amount of Bifidobacterium adolescentis and Lactobacillus rhamnosus was 2%.

5. The method according to claim 1, characterized in that, The fermentation temperature is 25-45℃.

6. The method according to claim 1, characterized in that, The fermentation time is 24-72 hours.

7. A uniquely flavored jujube juice fermented with probiotics, characterized in that... The method for preparing jujube juice with a unique flavor from probiotic mixed fermentation according to any one of claims 1-6 is as described in these claims.

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